This is a family favorite at holidays, Grandma’s Bread Dressing! It is super simple to make with just a few basic ingredients it is so moist and full of flavor. A definite side dish on our family table!
This recipe is from Chris’ side of the family and is super delicious! The recipe is from his maternal Grandma and his Mom still makes it for family gatherings and we plan to keep that tradition alive. So glad to be able to share this recipe.
I think it’s amazing how really simple basic ingredients put together right can make such a fabulous dish that is made for generations.
Grandma’s Bread Dressing
I am totally team dressing over stuffing! While I hate the word moist there is no other word to describe the biggest difference to me between dressing and stuffing! I love cornbread but I prefer to use my cornbread in this salad as opposed to my dressing!
- 1 loaf of white bread
- ½ cup of celery, petite diced
- ½ cup of onion, petite diced
- 6 cups of warm chicken stock, approximately
- ¼ cup butter
- 2 eggs, beaten
- ½ teaspoon poultry seasoning
- Salt and pepper to taste
- ¼ cup melted butter
- Roughly tear up entire loaf of bread-will make a heaping pile in a 9x13 dish
- Simmer celery and onions in ½ cup of water until soft, then drain
- Heat chicken stock and ¼ cup butter in pan on stove or in microwave till warm
- Place torn bread into a large mixing bowl, add enough chicken broth to bowl to make bread moist but not soupy
- Add softened celery and onion, beaten eggs and seasoning, stir to combine well
- Pour into 9x13 pan and cook in a pre-heated 375 degree oven for 45-55 minutes
- minutes before dressing is done, pour ¼ cup melted butter over dressing to help brown top